I've served this twice, both times very well received. First time I prepared it just as written. Last night, because of dietary restrictions, I substituted turkey sweet Italian sausage and it was equally good. You can't go wrong with this. I, too, added an egg and used Panko and baked it at 400, 9 min per side.

Briught these to my bridge club christmas party-great reviews. I made the mini version in mini muffin tins,but following advice from others Iadded an egg and they still crumbled. Because of that they were awkward to serve on a buffet table.Any suggestions

I took these to our
gourmet dinner group
last night and they
were a huge hit. My
husband said he
likes them even
better than my
famous crab cakes.
I did add 1 beaten
egg to make it
easier to keep the
mixture together and
used Panko
breadcrumbs as I
think they're much
lighter than regular
crumbs. Also, used
the baking method at
400 for 18 minutes,
turning 1/2 way.
Served with a Cajun
style remoulade
sauce...1/2 stalk
celery, chopped
fine, 1 green onion
chopped fine
(include the green),
1/4 c chopped
Italian parsley, 3/4
c mayo, 1 T Dijon
mustard and 1 T
creole type mustard,
2 T ketchup, 2 T
horseradish, 2 tsp
smoky paprika,
couple dashes of
tobasco and
worstershire, 1/4
tsp cayenne. Puree
in food processor or
blender. You can
use this on crab
cakes and it makes a
killer spread on a
sandwich.
We'll be making
these often...just
fabulous flavors.

Gave it 3 instead of
4 because I modified
as per other
reviewers, but very
good. Used raw
shrimp, added one
egg, and baked at
400 for 18 minutes.
I used Panko for the
better crust,
although it was a
bit hard to tell
when they were done,
because they didn't
brown well. Served
over sauteed bitter
greens and with
remoulade for a
summer dinner.
Delicious!

Yes, this is tasty, but there are some major
changes that I made. First, there is a misprint.
The recipe serves 6, but it says to form 8 cakes.
Secondly, I agree to add an egg to help bind the
cakes.
However, it says to cook in butter over med-lo
heat to brown. Nothing browns on med-lo heat.
I used vegetable oil and cooked them over
med-hi heat and they browned and crusted
much better.

The combination of the shrimp and andouille was great. I made these as mini appetizers and served with a remoulade sauce. I will make again but this time add an egg so that they stay together. Like the comment about the mini tart pan - may try that next time.

So easy to prepare,
so different, so
economical, and so
tasty. These were
indeed exceptional.
I baked them at 400
for 18 min or so and
used raw shrimp.
This method reduces
fat and does not
require tending.
One third recipe
made 4 shrimp cakes
about 3 1/2 inches
in diameter and half
an inch thick. This
is a great do ahead.
Bake them while you
are eating the first
course. Shrimp cakes will be
a repeat at our
house.